Zucchini Dressing Recipe

5 3 3
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Zucchini Dressing Recipe

Read Reviews
5 3 3
Publisher Photo
Tender green zucchini slices and orange flecks of carrot give this casserole a pretty look. The stuffing stays nice and moist, while the topping gets crunchy.—Bernice Morris, Marshfield, Missouri
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. Bake: 35 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. Bake: 35 min.

Ingredients

  • 3/4 cup water
  • 1/4 teaspoon salt
  • 4 medium zucchini, cut into 1/2-inch slices
  • 2 medium carrots, grated
  • 1 medium onion, chopped
  • 6 tablespoons butter, divided
  • 2-1/4 cups seasoned stuffing croutons, divided
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1/2 cup sour cream

Directions

In a saucepan, bring water and salt to a boil. Add zucchini. Reduce heat; cover and cook until zucchini is crisp-tender, about 5 minutes. Drain well; set aside.
In another saucepan, saute carrots and onion in 4 tablespoons butter until tender. Remove from the heat; stir in 1-1/2 cups croutons, soup and sour cream. Gently stir in the zucchini.
Pour into a greased shallow 2-qt. baking dish. melt the remaining butter and toss with remaining croutons; sprinkle over the top. Bake, uncovered, at 350° for 35-40 minutes or until heated through. Yield: 6-8 servings.
Originally published as Zucchini Dressing in Casserole Cookbook 2001, p228

Nutritional Facts

3/4 cup: 219 calories, 14g fat (8g saturated fat), 36mg cholesterol, 664mg sodium, 20g carbohydrate (5g sugars, 3g fiber), 5g protein.

  • 3/4 cup water
  • 1/4 teaspoon salt
  • 4 medium zucchini, cut into 1/2-inch slices
  • 2 medium carrots, grated
  • 1 medium onion, chopped
  • 6 tablespoons butter, divided
  • 2-1/4 cups seasoned stuffing croutons, divided
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1/2 cup sour cream
  1. In a saucepan, bring water and salt to a boil. Add zucchini. Reduce heat; cover and cook until zucchini is crisp-tender, about 5 minutes. Drain well; set aside.
  2. In another saucepan, saute carrots and onion in 4 tablespoons butter until tender. Remove from the heat; stir in 1-1/2 cups croutons, soup and sour cream. Gently stir in the zucchini.
  3. Pour into a greased shallow 2-qt. baking dish. melt the remaining butter and toss with remaining croutons; sprinkle over the top. Bake, uncovered, at 350° for 35-40 minutes or until heated through. Yield: 6-8 servings.
Originally published as Zucchini Dressing in Casserole Cookbook 2001, p228

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Reviews forZucchini Dressing

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MY REVIEW
cherylyoung User ID: 5912806 225690
Reviewed Apr. 30, 2015

"This is a great recipe & it's really a good way to use up all that garden zucchini!!."

MY REVIEW
[email protected] User ID: 1064899 86159
Reviewed Feb. 9, 2010

"i made this tonight for my husband and i. it was delicious! i used 98% fat free cream of chicken soup and low fat sour cream.Then i cooked the onions and carrots in olive oil and i can't believe it's not butter light. I boiled the sliced zucchini in a bowl with water in

the microwave for ten minutes and it was cooked perfectly,soft yet still slightly crunchy. For the crotons i used some fresh made ones from the store. they were seasoned. i would recommend buying the best ones you can that are seasoned. This had lots of flavor and will definitely be a keeper. next time i may add some precooked chicken or maybe even some precooked Italian turkey sausage and use it as a main dish."

MY REVIEW
cag48601 User ID: 3607189 62491
Reviewed Oct. 11, 2009

"This dressing is very good we've tried several with not so good results and this one is the best by far."

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